Indian basmati rice

Description

                            Indian Basmati Rice offered by us is known for its quality, taste and fragrance. We are the leading exporter of Indian Basmati Rice Exporters from India. Our processed range of Indian Basmati Rice is appreciated for its robust aroma. We have occupied a top position among the leading Rice Exporters in India.

                            Indian Basmati rice is a variety of long grain rice, famous for its fragrance and delicate flavour. Its name means "Queen of Fragrance" in Hindi. Indian Basmati rice has been cultivated in the Indian subcontinent for hundreds of years. Due to its low trans fat and high carbohydrate content, the offered range is highly appreciated among our customers. In addition to this, it is known for its longer shelf life.

The main characteristics of Indian Basmati Rice are as follows:
                            Authentic Indian  Basmati rice is sourced from northern India at the foothills of the Himalayas. Whilst Basmati rice can be sourced from India and Pakistan, Indian Basmati is traditionally considered premium.

Colour:
                            The colour of a basmati is translucent, creamy white. Brown Basmati Rice is also available but the most commonly used is white Basmati.

Grain:
                            Long Grain. The grain is long (6.61 - 7.5 mm) or very long (more than 7.50 mm and 2 mm breadth).

Shape:
                            Shape or length-to-width ratio is another criteria to identify basmati rice. This needs to be over 3.0 in order to qualify as basmati.

Texture:
                            Dry, firm, separate grains. Upon cooking, the texture is firm and tender without splitting, and it is non-sticky. (This quality is derived from the amylose content in the rice. If this value is 20-22%, the cooked rice does not stick. The glutinous, sticky variety preferred by the chopsticks users has 0-19% amylose).
Elongation:
                            The rice elongates almost twice upon cooking but does not fatten much. When cooked the grains elongate (70-120 % over the pre-cooked grain) more than other varieties.

Flavour: 

                            Distinctive fragrance. The most important characteristic of them all is the aroma. Incidentally, the aroma in Basmati arises from a cocktail of 100 compounds — hydrocarbons, alcohols, aldehydes and esters. A particular molecule of note is 2-acetyl-1-pyrroline.

Uses:
                             Flavour and texture complements curries because it is a drier rice and the grains stay separate. Also suits biryani and pilau (where saffron is added to provide extra colour and flavour). Great for Indian & Middle Eastern dishes. Main benefits: Aromatic fragrance and dry texture.